Kare Ayam (Indonesian Chicken Curry)

• 1 whole free range chicken, cut into 8 pieces
• 2 cm galangal, smashed
• 2 bay leaves
• 250 ml cocounut cream (450 ml light coconut milk)
• 2 tbsp chicken stock powder
• 1/2 tsp white sugar

• 5 Asian shallots or 1/2 small red onion
• 3 cloves garlic
• 1 tsp coriander ground
• 1/2 tsp turmeric ground
• 1 tsp salt

1. Boil chickens until are just tender, discard the excess fat
2. Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
3. Add paste, galangal and bay leaves into the soup
4. Add chicken stock and salt, adjust the taste
5. Cook for another 10 minutes, stirring occasionally
6. Remove from heat

1. Cabbage, thinly slice
2. Bean sprouts, soak in hot water about 30 seconds, drained
3. Emping crackers
4. Spring onion, thinly chopped
5. Celery leaves, thinly chopped

1. 5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
2. using food blender, process until smooth (mortar and pestle will do the best)
3. add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
4. stir well, ready to serve.

• Put veggies into serving bowl
• Sprinkle with spring onion and celery
• Spoon chicken and soup into the bowl
• Serve with emping crackers and chili sauce